Pork Bo Ssam with Dungeness Crab

PORK FOODSERVICE
19Ingredients
75Minutes
Calories

Ingredients

US|METRIC
  • 1 bone-in pork shoulder blade roast (8-10 pounds)
  • 1 cup sugar
  • 1 cup salt
  • 7 tablespoons brown sugar
  • 2 cups white rice (cooked)
  • 3 heads bibb lettuce (separated and washed)
  • 1 Dungeness crabs
  • kimchi (As needed)
  • XO sauce (As needed)
  • 2 cups scallions (thinly sliced, white and green)
  • 1/2 cup ginger (peeled, minced)
  • 1/4 cup oil (neutral, ex: grapeseed)
  • 1 1/2 teaspoons soy sauce (light)
  • 1 teaspoon sherry vinegar (scant)
  • kosher salt (To taste)
  • 2 tablespoons Ssamjang fermented bean and chili paste
  • 1 tablespoon Gochujang base (Kochujang)
  • 1/2 cup sherry vinegar
  • 1/2 cup oil (neutral, ex: grapeseed)
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    Directions

    1. Place the pork in a large shallow bowl. Mix together the white sugar and 1 cup of salt and rub this mixture all over the meat. Cover in plastic and refrigerate for at least 6 hours or overnight.
    2. Preheat an oven to 300°F. Remove the pork from the refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven to cook for approximately 6 hours or until it collapses, yielding easily to the tines of a fork. After the first hour of cooking, baste with pan juices, continue basting hourly until the pork is fully cooked. Remove from the oven and allow to rest for an hour.
    3. Meanwhile, make the ginger scallion sauce by combining the scallions with the rest of the ingredients. Taste and adjust seasoning if needed.
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